Raspberry ice-cream cake with meringue

Raspberry ice-cream cake with meringue

Vacherin aux framboises

By
From
Taste le Tour
Serves
8

From the Alsace region

The region of Alsace is famous for this ice-cream dessert, which combines fr uit sorbet and vanilla ice-cream, served with home-made meringues and whipped cream. It’s one of my favourite desserts aft er a special dinner.

To assemble the vacherin, you will need a 2-litre charlotte mould that should be well-chilled in the freezer. Once the mould is filled, transfer to the freezer for a minimum of 1 hour before serving, so that it sets very firm.

Raspberry sorbet

Ingredients

Quantity Ingredient
500g raspberries
1 1/2 cups sugar
1 lemon, juiced
2 oranges, juiced

Meringues

Quantity Ingredient
3 egg whites
A pinch cream of tartar
120g caster sugar
50g pure icing sugar, sifted
1 litre good quality vanilla ice-cream
300ml whipped cream
300g raspberries

Method

  1. To make the raspberry sorbet, combine the raspberries, sugar, lemon and orange in a food processor and blend to a purée. Strain through a fine sieve, then transfer to an ice-cream machine and churn according to the manufacturer’s instructions. When the sorbet is ready, transfer it to a pre-chilled container and place in the freezer.
  2. If you don’t have an ice-cream maker, freeze the mixture in a stainless-steel bowl. When it starts to freeze, whisk for 10–15 seconds and return to freezer. Repeat at regular intervals until it becomes too firm to whisk. The whisking lightens the sorbet and prevents large ice crystals from forming.
  3. To make the meringues, preheat the oven to 140°C. Line a baking sheet with baking paper.
  4. Place the egg whites and cream of tartar in the bowl of an electric mixer and whisk to soft peaks. Gradually whisk in half of the sugar until the meringue becomes shiny and stiffer. Whisk in the remaining sugar and the icing sugar until well incorporated.
  5. Spoon 12 oval spoonfuls of meringue on the baking sheet, leaving a little space in between each one. Don’t worry if the shapes are not perfect and avoid fiddling with them. Cook for 20 minutes then reduce the oven temperature to 100ºC and cook for a further 60 minutes. Turn off the oven and leave the meringues for a further hour to dry completely. Store in an airtight container.
  6. To assemble the vacherin, spoon the vanilla ice-cream into a chilled charlotte mould. Smooth the surface then top with the raspberry sorbet. Freeze for at least 1 hour to set well.
  7. To unmould the vacherin, briefly dip the mould in warm water to loosen the icecream, then invert it onto a serving dish. Stick meringues around the sides of the ice-cream using a little whipped cream to attach them. Use as many meringues as necessary. Spoon the whipped cream into a piping bag fitted with a fluted nozzle and use to pipe rosettes of whipped cream in-between the meringues. Top with raspberries.
  8. Use a sharp knife to cut the vacherin into slices, so that everyone gets a meringue.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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